MILK PRODUCT

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MILK PRODUCT NUTRITIVE VALUE
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Composition of Milk - US Cows
Average () Range () Component Holstein All
breeds
Water 87.5 82-91 Fat 3.7 2.5-6.0 Solids-not
fat 8.8 6.7-11.7 Total solids 12.5 9-18
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Composition of Milk - US Cows
Average () Range () Component Holstein All
breeds
Solids-not fat 8.8 6.7-11.7
Protein 3.2 2.6-4.9 Casein 2.6 2.2-4.0 Othe
rs .6 .4-.9 Lactose 4.9 3.5-6.0
Minerals .7 .6-.8
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Composition of Milk - Mammals
Species Fat Protein Lactose
Human 3.7 1.6 7.0 Goat 4.1 3.7 4.2 W.
Buffalo 7.0 3.0 6.0 Horse 1.3 2.2 5.9 Pig 5
.3 4.9 5.3 Dog 8.3 7.1 3.7 Whale 46 11 1.
3
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Composition of Retail Milk
Fat Solids-not fat
Whole 3.25 8.25 Lowfat .5-2.0 8-12 Skim .0-
.5 8-12
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Nutritional Value

• Protein high quality all essential a.a.
• Casein proteins
• Alpha s1, Alpha s2, Kappa, Beta
• Whey proteins
• Beta-lactoglobulin, Alpha-lactalbumin,
  Immunoglobulins, others

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Nutritional Value

• Lipids (fats) high energy
• Essential fatty acids
• Linoleic, linolenic, arachidonic
• Fat soluble vitamins A,D,E,K
• Triglycerides glycerol fatty acids
• Fatty acids from 4-20 C lengths

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Nutritional Value

• Lipids (fats) high energy
• Essential fatty acids
• Linoleic, linolenic, arachidonic
• Fat soluble vitamins A,D,E,K
• Triglycerides glycerol fatty acids
• Fatty acids from 4-20 C lengths

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Nutritional Value

• Lactose milk sugar only in milk
• 20 as as sweet as sucrose
• Lactase for digestion
• Lactose intolerance can reduce
• Minerals - Ca, P, K, Na, Cl, S
• Low in Fe, Mn, Cu
• Vitamins
• A, D, E, K and B complex
• Some C

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Processing of Milk

• Pasteurization heating to 145 F for 30 min or
  161 F for 15 sec and cooled promptly to below 45
  F
• Destroy micro that cause disease
• Destroy micro that spoil product
• Improve flavor
• UHT 280 F for 2 sec and cool quickly to below
  70 F

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Processing of Milk

• Homogenization milk fat globules broken up into
  small globules under pressure to disperse them
  permanently
• Separation uses centrifugal force to separate
  milk components
• Separate cream

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Cheese Making

• Standardize milk
• Add bacteria
• Precipitate protein with rennin or acid
• Stir
• Cut curd
• Heat to expel whey and shrink curd
• Remove whey
• Salt
• Dry and ripen curd

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Cheese

• Natural cheese produced by curd formation using
  acid or rennin
• Classified based on moisture content
• 30-80 water, 10-30 protein, 0-40 fat
• Pasteurized processed produced by grinding and
  mixing and heating one or more natural cheeses
  together American cheese
• Cheese food blending with no heat, one or more
  cheeses with other dairy products such as cream
  cheese, skim milk or whey
• Cheese spread cheese food with increased
  moisture and stabilizers

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Butter and Ice Cream

• Butter is made by churning strong agitation of
  cream
• 80 fat, 17 water, 1-2 salt, 1-2 curd
• Cultured butter cream inoculated with Strep.
  cremoris
• Ice cream
• 10-18 fat, 7-12 SNF, 12-18 sugar